How to prepare kale for soup

Soak chopped kale in a large bowl or container of ice water.

Stir it around a little to loosen any dirt that’s stuck on the leaves. You should see the dirt sink to the bottom of the container. Use a slotted spoon to remove the kale to a colander or salad spinner insert.

Minced garlic, olive oil, and salt are also simple ingredients that can transform the flavor of a bitter kale dish. Cutting the stem of kale and marinating it with olive oil and salt can help reduce bitterness. Let it marinate in the fridge for at least 24 hours for better tenderness and less bitterness.

That’s because crushing the leaves breaks down the cell walls of two important chemicals naturally present in kale—the myrosinase enzyme and glucosinolates. When those walls deteriorate, the two chemicals interact and create a new, bitter compound that’s biologically designed to fend off hungry enemies.

Tuscan Kale

Tuscan kale goes by many names. Among them are dinosaur kale, cavolo nero, and black kale. This kale has longer spear-like leaves with a pebbled appearance and a dark, mottled green color. Its flavor is deep and earthy — it’s less bitter than curly leafed, with an almost-nutty sweetness.

Some of the candidates, normally added to the cooking liquid, are marjoram, oregano and tarragon, but not necessarily all at once. Kale also has an affinity for modest additions of pepper, added as a finishing touch, either red or black varieties.

Kale Chips Seasoning:

I season my kale with olive oil, sea salt, and garlic then top them with a handful of parmesan cheese before baking them in the oven. You can really season them with whatever flavors you like. Try chili powder, cumin, onion powder and paprika for a southwest flavor.

The category of leafy greens is quite large and includes kale, Swiss chard, collard greens and mustard greens, just to name a few. Pair greens with basil, bay leaf, coriander, garlic, ginger, red pepper flakes, marjoram, oregano, nutmeg, and rosemary.